Tags: baking, fruit, tarts
I guess it’s about to be fall here, although the outside temperature isn’t quite on board with that yet. Maybe I’ll hurry things along by baking up an apple dessert, like this Apple Tarte Flambé. Everyone says that tarte flambé can be thought of as Alsatian pizza, so I’ll repeat it. Usually it’s savory, with onions and bacon (like the Alsatian Onion Tart we made a while back), so this one’s a twist, with a sweet creamy topping and see-through slices of mandolined apple on top of a thin yeasted base.
It’s key to roll the dough on this really thin. It shouldn’t really have much of an outer crust at all. Pricking the dough all over the place also helps keeps it from poofing up in the oven. I used a red apple, and would do so again, if only because the paper-thin slices bake up with such pretty frilly pink edges. Once this tarte is out of the oven, it’s time to slice and eat it straight away, when it’s crispiest and most delicious.
Tags: baking, fruit, tarts
As soon as I saw the picture in the book that accompanies the recipe for Dorie’s Philadelphia Blueberry-Corn Tart, I knew it would make adorable little tartlets. When I’m baking for just the two of us, I often like things that can be assembled “to order.” This tart, with its whipped cream-cream cheese filling and and dark purple blueberry and sweet corn topping, sounded like maybe it wouldn’t take well to four days in the fridge as we whittled down a large version.
Once you have your tart shell(s) made and baked, you can power off the oven because the filling is no-bake and comes together quickly. Even the jam only takes a few minutes on the stovetop. I left the fresh rosemary out of the jam, and rather than using lemon zest and juice, I used a splash of OJ. Also, some of the reports from the last posting date noted that the jam was a little loose, so I put in a touch of cornstarch to make sure it wouldn’t run too much. This is not have the feel of a full-on hefty cheesecake…in fact, the filling is light and delicate and has the right amount of tang for the sweet crust and fruity (corny!) topping. Perfect for exactly this time of the year.
Tags: chocolate, ice cream
Hot summer days call for cold treats, everyone knows that. Esquimaux Pops for Grown-Ups are frozen chocolate mousse on a stick, with booze (I used Cassis) and chopped chocolate bits added for more fun. No ice cream maker– but several bowls!– required. I had my suspicions about these freezing too hard, actually, but they were perfectly airy and delicious. A “make again” for sure.
Tags: baking, cake
If you can handle turning on the oven in the middle of summer, it’s nice to bake with berries. These little golden Cornmeal and Berry Cakes, made with olive oil, are a lovely addition to my standard repertoire. And they’re easy to make, too. The recipe calls for raspberries, but blueberries would be great and blackberries may be even better. I actually used red currants, since I had a pint that I didn’t really have any other plans for. They give a tart little pop to the cakes, so I definitely wanted to add a little powdered sugar and lemon juice glaze to their tops. These can be made as mini loaves or cupcakes…I used a friand tin bought when we lived in Sydney because I like the oval shape.
These don’t make me think of cornbread or corn muffins…they are really cakes. I think actually they’ll make good breakfast treats with coffee, and that’s how we’ll have the ones I’ve wrapped for the freezer.
Tags: baking, tarts
It’s like– BOOM– all of a sudden there’s so much fruit at the farmers’ market. Perfect time to make a Summer Market Galette. You can toss just about whatever stone fruit or berries you desire into this thing…I used a couple of peaches and apricots, a plum, some cherries and some blueberries. It all bakes up into bubbly sweet goodness.
I had a round of dough in the freezer leftover from Dorie’s Jammer Galette and pulled that out to use here. It wasn’t until I started to fold and pleat the dough over the fruit that I noticed something seemed strange and remembered the Jammer actually used a sablé cookie dough and not the regular flaky galette dough. Oopsies! The galette was still delicious, and the soft cookie-like dough made it seem almost like a cobbler.
Tags: baking, fruit, pudding
Rice pudding isn’t something I make so often. Dorie’s Arborio Rice Pudding from BFMHTY back in ’08 was probably the last time I did (I think the base of this recipe was pretty much the same). I do love it though. Here, I played on the tropical hibiscus flavors by subbing out some of the whole milk for coconut milk. The hibiscus syrup and strawberries were nice compliments to the creamy pudding, and I would think other fruit sauces and berries would be equally tasty.
Tags: baking, dessert
I’ve been on a chocolate tear here for the last few weeks. I guess though that caramel is really the dominate flavor in Charlotte Akoto’s Cocoa Nests with Caramel Mousse. And I guess I should actually call the “mousse” that I made “cream” since I totally dumbed down her mousse recipe and just made a caramel whipped cream.
The nests are decoratively piped cocoa meringues, dried to a crisp in a low oven. I wanted to skip the gelatin and egg yolk bombe-based mousse in the recipe, so I just made a dry caramel (on the dark side) with a bit of sugar, poured in some cream and let it come up to a boil. Then I chilled the mix for several hours before I whipped it like regular cream. This is something I’ve made at the restaurant before, and it’s pretty freakin’ tasty. It’s sweet though, and I knew the meringue nests would be, too, so instead of making the nut praline garnish, I just scattered some chopped toasted hazelnuts over the finished dessert. This was a fun project and reminiscent of a pavlova.
Tags: cake, chocolate, ice cream
Hi. My name is Stephanie and I’m a chocoholic. I need to be kept away from that lady Betty…she’s such an enabler with her Chocoholic Cake! I don’t stand a chance against three layers of brownie cake sandwiched and frosted with ganache. That’s why I had to alter her original cake and make it an ice cream cake. Actually, that makes no sense whatsoever– don’t stand a chance against ice cream cake either.
We are only two, so I made a scaled back version of the cake…a third of the recipe got me two six-inch layers. It is Dorie who mentions in her recipe intro that the brownie layers would be a good base for an ice cream cake. I followed her fine suggestion and filled my two layers with some coffee ice cream and popped the whole thing in the freezer for a few hours. I made the ganache recipe, but rather than cool it and use it as frosting, I used it warm as a sauce. And then I put peanut butter cereal on top. I’ve lost my chocolate-addicted mind, clearly, but it’s really delicious. The frozen cake should temper a bit before saucing and serving though, because it’s pretty hard to get a fork through it otherwise. Also, when it’s tempered, you get the really good fudgy texture and chocolatey taste of the cake layers.
Next time, I may try this the way Betty had intended. Or else I’ll make a mint chip or raspberry ice cream cake out of it! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.